Asparagus with Beetroot and Fennel
Appetizers • Norwegian
Description
Asparagus with beetroot and fennel
Ingredients
- Beetroot 1 piece
- Asparagus 20 pieces
- Fennel 1 piece
- Olive Oil 0 fl oz
- Star anise 4 pieces
- Truffle Oil 1 tablespoon
- Oranges 1 piece
- Salt to taste
- Sugar to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the beetroot into wedges about three centimeters thick and boil them. Place in a skillet, add water, drizzle with olive oil, toss in a pinch of salt and two teaspoons of sugar. Allow the water to evaporate.
Step 2
Divide the asparagus into two bundles, tie each with kitchen twine, and drop them into boiling water with two tablespoons of salt. Cook for eight minutes, then transfer to ice water.
Step 3
Chop the fennel coarsely, then season it with salt and pepper. Heat olive oil and anise in a skillet. Sauté the fennel and sprinkle it with sugar. Pour in orange juice, and after a couple of minutes, add half a cup of water. Keep it on the heat until the water has evaporated.
Step 4
Trim the lower third of one bunch of asparagus and add the ends to a blender along with another bunch. Pour in a tablespoon of truffle oil and blend until smooth.
Step 5
Pour the puree into plates, and top with asparagus, fennel, and beetroot.
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